Boozy Orange Marmalade Truffles with Dark Chocolate
Decadent and delicious chocolate candy that impresses with a rich orange flavor, which is caressed by dark chocolate and rum. The minced almond slivers enchant with their crunchiness!
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Equipment
- Water bath or tempering device for melting the chocolate
- Small pot
- Kitchen scale
- Candy thermometer for tempering the chocolate
- Squeeze Bottle for sealing the hollow balls
- Piping bag for filling the hollow spheres
- Small Sieve for straining the orange marmalade
- Mixing bowl microwave-safe
- Bowl for rolling the truffles
- Chocolate paper molds for the finished truffles
- Air-tight container For storing the finished chocolates
- Parchment Paper for placing the almond sliver covered truffles
Ingredients
- ⅓ cup Dark chocolate
- ⅓ cup Orange marmalade
- 1¼ tablespoon Rum can be substituted with water or natural orange juice
- 1 teaspoon Glucose
- 21 Dark hollow spheres
- ⅓ cup Dark chocolate to seal the chocolates
- Minced almond slivers for rolling store bought or homemade with a food processor
Instructions
- Weigh the glucose into a bowl suitable for the microwave and strain the orange marmalade directly into it.1 teaspoon Glucose, ⅓ cup Orange marmalade
- Now heat this mixture in the microwave to 32 °C // 89.6 °F.
- Then stir in the rum. If you want non-alcoholic chocolates, use water or natural orange juice instead of rum in this step.1¼ tablespoon Rum
- Heat the dark chocolate in the microwave or a water bath to a maximum of 32 °C // 89.6 °F and stir in the fruit mixture.⅓ cup Dark chocolate
- Now place your chocolate hollow spheres on the kitchen table, ready to be filled in the next step.21 Dark hollow spheres
- Fill the chocolate-orange marmalade mixture into a piping bag.
- Once the piping bag is filled, twist the wide end together to build up good pressure.
- Fill up the hollow spheres with the orange ganache to just below the rim.
- I recommend doing this slowly and gently, so there are no air spaces.
- Place the filled hollow spheres in the refrigerator for 12-24 hours to crystallize.
- After the cooling time, start tempering the chocolate. You can do this in a water bath or a tempering device.
- First, you need to seal the chocolates. To do this, pour a small amount of the melted chocolate into a squeeze bottle and seal the opening with the chocolate with a small dot.⅓ cup Dark chocolate
- Place the sealed chocolates in the refrigerator for 10 minutes to allow the chocolate to set.
- Prepare the minced almond slivers in a bowl next to your melted chocolate.Minced almond slivers for rolling
- Prepare the chocolate paper cups or a sandwich paper to place the truffles after rolling.
- Now take your sealed chocolates out of the refrigerator and take 1-4 chocolates in one hand.
- Dip the fingers of the other hand into the melted couverture and coat and roll the 1-4 chocolates. Once you have them nicely coated with couverture, place them in the prepared bowl of almond slivers.
- Move the bowl back and forth to roll the chocolates in the almond flakes evenly. Place them on a piece of greaseproof paper or directly in the cups afterward.
- Keep doing so until all the pralines are coated and decorated with almond slivers.
- Place them in the chocolate paper molds and store them in an air-tight container.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Truffle | Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
